Just Married Three-Tier Pound Cake

You can never have too many dessert recipes, so give Just Married Three-Tier Pound Cake a try. One serving contains 1104 calories, 10g of protein, and 54g of fat. This recipe serves 20. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes. A mixture of confectioners' sugar, clear vanillan extract, clear vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: 2-Tier Lemon Raspberry Cake, "Top Tier" Devil's Food Cake with Sour Cream-Fudge Frosting, and Babkallah – When Babkan and Challah Got Married.

Instructions

Watch how to make this recipe.

Special equipment: cake boards for each tier

Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.

Ingredients you will need

Powdered Sugar

Margarine

Cream

Egg

Equipment you will use

Mixing Bowl

Blender

Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top.

Ingredients you will need

Powdered Sugar

Cake Flour

Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl.

Ingredients you will need

All Purpose Flour

Sugar

Egg

Equipment you will use

Mixing Bowl

Add 1 teaspoon of the vanilla extract and mix again.

Ingredients you will need

Vanilla Extract

Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.

Equipment you will use

Bowl

Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.

Equipment you will use

Toothpicks

Oven

Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks.

Equipment you will use

Spatula

Knife

Frying Pan

Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.

Ingredients you will need

Frosting

Cream

With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing,

Ingredients you will need

Cream

Icing

Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.

Ingredients you will need

Vanilla Extract

Icing

Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.

Ingredients you will need

Shortening

Cream

Sugar

Water

Salt

Equipment you will use

Hand Mixer

Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.

Ingredients you will need

Vanilla Extract

Food Color

Frosting

Equipment you will use

Pastry Bag

Equipment

Ingredients

Servings:

355milliliters

(3 sticks) butter, at room temperature 907grams

sifted cake flour, plus more to dust pans 454grams

confectioners' sugar 907grams

boxes confectioners' sugar, boxes reserved 907grams

confectioners' sugar 12larges

eggs, at room temperature 20servings

Food coloring, optional 8Tbsps

light cream or milk 710milliliters

(6 sticks) margarine, such as Blue Bonnet, at room temperature, plus more to grease pans 1pinch

Pinch of salt 177milliliters

solid white vegetable shortening, such as Crisco 2teaspoons

clear vanilla extract 2teaspoons

vanilla extract 3teaspoons

clear vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.